Eating is such a joy in my opinion and cooking can always be as much a joyful experience as well. I love to cook but laziness is one of the main reasons for the thick layer of dust covering my pots and pans in my kitchen. For some reasons, I wanted to cook tonight, maybe it is a sign of a big step forward away from my laziness, at least for a day. My friend suggested Steamed Minced Pork with Salty Preserved Egg (咸蛋蒸肉餅) because it is relatively easy and provided me with detailed instructions (as well as relevant explanations). I never tried cooking this dish before, so it is worth a try indeed.
Soon after work, I headed to the nearest supermarket and got the basic ingredients. With my empty fridge at home, I really need to think about what I really needed to buy. I got the following ingredients: minced pork, preserved salty eggs, onion and some soy sauce (yeah, I do have soy sauce at home, but I wasn't certain how long it has been in my fridge so just to be safe, I got myself a new bottle.)
Steps I took: (with pics attached below)
- 1/4 of an onion (for one serving), dice the onion into small bits and pan-fry it with as little oil as possible. This pre-fry process is to eliminate the bitterness taste of raw onion and to reduce the salty taste of the preserved egg when steaming together with the mixture. (details to follow)
- marinate the minced pork with 2 - 3 tea spoon of soy sauce (I used the light ones) and 1 tea spoon of table sugar. Due to time constraints, I marinated it for 10 mins only.
- while the minced pork is being marinated, separate the egg white and egg yolk from the preserved salty egg. Mix the egg white with the minced pork and put the orange egg yolk aside for later use.
- once marinated, place the minced pork mixture onto a plate and then place the egg yolk in the center of the plate. Then place the whole thing into a steamer (if any, and if not, you can simply place on top of a rack over boiling water to steam it like what I did in the picture)
- steam it for 12 - 15 mins and if you want, you can chop up some green onion and place on top as toppings around 13 mins into the process to prevent overcooking the green onion at the end.
- ensure you have enough water under the rack because it can easily go dry during the steaming process. At the end, you should have your Steamed Minced Pork with Salty Preserved Egg dish for dinner! Time to eat, Bon Appetite.
Now, time to clean up ... argh ... argh ... argh !!!
Did I mention it smelled and tasted so good?